Best 2 Roasted Butternut Squash With Sage And Cranberries Recipes

Experience the symphony of flavors with our Roasted Butternut Squash with Sage and Cranberries. This dish, a culinary masterpiece, showcases the natural sweetness of butternut squash, complemented by the earthy notes of sage and the tartness of cranberries. Roasted to perfection, the squash caramelizes, creating a delightful balance of textures. Our collection of recipes offers variations to suit every taste, from a classic roasted squash with a touch of butter and herbs to a tantalizing glazed squash with maple syrup and pecans. Whether you prefer a simple side dish or a hearty main course, our recipes will guide you to create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY ROASTED SQUASH

Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH

Roasted Butternut Squash image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

Ingredients

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Tips:

Choose the right butternut squash. Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash that has soft spots or bruises.
Cut the squash into even-sized pieces. This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not get as tender.
Toss the squash with olive oil, salt, and pepper. This will help the squash to brown and caramelize in the oven.
Roast the squash at a high temperature. This will help to create a crispy exterior and a tender interior.
Add the sage and cranberries during the last few minutes of roasting. This will prevent them from burning.
Serve the squash immediately. It is best enjoyed hot from the oven.

Conclusion:

Roasted butternut squash with sage and cranberries is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The squash is roasted until tender and caramelized, and the sage and cranberries add a touch of sweetness and tartness. This dish can be served as a side dish or as a main course. It is also a great addition to a holiday feast.